CANDY BAR COOKIES
These cookies are hard to resist if you love candy because every bite is like finding a hidden treasure. They are fun to make and even more fun to eat. Be sure to have a glass of milk for dunking! —Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- Cream the butter, peanut butter and sugars in a large bowl until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; roll in crushed Butterfinger bars. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks., Melt chocolate candy bar; drizzle over cooled cookies. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
DOUBLE CHOCOLATE BISCOTTI II
Delicious rich, dark, semi-sweet double chocolate biscotti that you can make at home for a fraction of the cost of store bought biscotti, and they even taste much better. This recipe has been modified with egg substitute.
Provided by EHOLT
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
- Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
- Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
- Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.4 g, Cholesterol 1.5 mg, Fat 6.9 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 82.5 mg, Sugar 11.7 g
CANDY CANE BISCOTTI
"A lively aroma of peppermint will drift from your oven." From Land O' Lakes Holiday Cookies Magazine.
Provided by Courtly
Categories Dessert
Time 1h15m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy.
- Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased large cookie sheet.
- Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
- Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.
- Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely.
- Place candy coating in 2 quart saucepan. Cook over medium heat, stirring occasionaly, until melted [5 to 7 minutes]. Remove from heat. Stir in food color and peppermint extract.
- Dip half of each biscotti into melted coating. Shake excess into pan. Place onto waxed paper; immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.
Nutrition Facts : Calories 98, Fat 5, SaturatedFat 2.9, Cholesterol 19.5, Sodium 36.9, Carbohydrate 12, Fiber 0.2, Sugar 7, Protein 1.6
CANDY BAR BISCOTTI
Make and share this Candy Bar Biscotti recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 1h5m
Yield 32 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Line large baking sheet with parchment paper or grease with shortening. Combine first 5 ingredients and set aside. Using electric mixer, cream sugar and butter until smooth and fluffy. Beat in vanilla. Add eggs one at a time and mix well. Mix in reserved dry ingredients. Stir in mini chips and toffee bits.
- Spoon dough into 2 log-shaped pieces on prepared baking sheet.
- Using oiled hands, shape into strips that are 11 1/2 inches long and 3 inches wide. Space them on baking sheet 3 inches apart. Bake at 350°F for 40 minutes.
- Remove from oven and let sit for 5 minutes. Turn oven down to 325°F Remove parchment paper and place strips on cutting surface. Using serrated knife, cut ends of each strip on a diagonal to create an even edge.
- Then continue to cut each strip diagonally into 1/2 -inch slices. Place slices back onto baking sheet cut sides up. Bake at 325°F for 15 more minutes, until crisp. Remove from oven and cool completely. Store in airtight container.
- Makes 32 biscotti.
Nutrition Facts : Calories 123.6, Fat 5.3, SaturatedFat 3, Cholesterol 27.4, Sodium 96.8, Carbohydrate 17.6, Fiber 1, Sugar 9.3, Protein 2.3
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CANDY CANE BISCOTTI | RECIPE RECIPE | LAND O’LAKES
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4.7/5 (18)Calories 110 per servingServings 48
- Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in crushed candy.
- Divide dough into fourths on lightly floured surface with lightly floured hands. Shape each into 9x1 1/2-inch log. Place logs 3 inches apart onto parchment-lined large cookie sheet.
- Bake 18-20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce oven to 325°F. Cool logs 10 minutes on cookie sheet.
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